Bake with Compassion Fundraise for Farm Animals

BAKE WITH COMPASSION FUNDRAISE FOR FARM ANIMALS

INSIDE 16 compassionate recipes for humans and 2 for dogs!

Turn to page 11 for Easy Vegan Brownies by Loving It Vegan Welcome to BAKE WITH COMPASSION

Thank you so much for becoming a Compassionate baker!

The following pages contain all the information you need to BAKE WITH COMPASSION and FUNDRAISE FOR FARM ANIMALS, including 18 delicious recipes donated by our celebrity and influential supporters!

No matter how big or small your event is, Compassion’s Supporter Engagement Team is here to help you to make it a huge success!

If you need any further information, or would like materials to help make your event even more memorable than the food you’ll be selling, or even have your own recipes you’d like to share with us, please don’t hesitate in getting touch!

CONTACT US CALL 01483 521 953 (lines open Monday to Friday, 9am to 5pm) EMAIL [email protected] WEB ciwf.org.uk WRITE Supporter Engagement Team Compassion in World Farming River Court Mill Lane Godalming Surrey GU7 1EZ

Compassion in World Farming | www.ciwf.org.uk/bake 02 Factory farming is the single biggest cause of animal cruelty on the planet.

Besides the devastating impact it has on billions of farm animals, it is threatening human health, wildlife and the climate. Urgent action is required and solving a problem on this scale needs a lot of powerful people – like you.

WHY HELP COMPASSION IN WORLD FARMING?

Compassion is the leading specialist organisation for farm animal welfare worldwide. We are different to other organisations in the animal welfare sector in many ways:

We were founded in 1967 by a British dairy farmer, Peter Roberts, who became horrified by the development of modern, intensive farming, and the suffering it caused animals.

From the very beginning, we linked, through scientific evidence, the negative impact factory farming had on climate change, biodiversity loss and human health.

We are present in the factory farming ‘hotspots’ of the world: from the UK, right across Europe; China, the US and South Africa.

TOGETHER, WE GET HOW BAKING WITH THINGS DONE COMPASSION MAKES

The generosity and actions of compassionate A DIFFERENCE people like you have always been the There are many challenges ahead to achieve our goal backbone of the fight against factory of ending factory farming and realising our vision farming. Because of you, we can: of a world where all farm animals are treated with Investigate and expose the reality of modern compassion and respect. By Baking with Compassion, intensive farming systems; and bring the you will be: plight of farm animals to the attention of Raising vital funds in support of all the work we the world’s media. must do – you will literally be helping us improve Lobby for – and win – political legislation to the lives of billions of farm animals! protect farm animal welfare. Compassion was Spreading the Compassion message about the driving force behind EU laws that recognise the cruelty of factory farming, and the widespread animals as being sentient beings, ban the use of damage inflicted on the environment and human barren battery cages for hens, and ban the use health. of veal crates and sow stalls. Raising awareness in your community about W ork with some of the world’s how delicious food can also be cruelty free! biggest food companies - retailers, producers and manufacturers - Did you know? towards a more ethical and The majority of farm sustainable food supply. animals are factory farmed worldwide – which is tens of billions of animals every year.

Compassion in World Farming | www.ciwf.org.uk/bake 03 Tips and hints ORGANISING YOUR EVENT PLAN We have produced a whole ‘host’ of downloadable materials (such as posters and invitations) for you to advertise your fundraising event on social media, on community boards, in your local press, and in your workplace. Just visit ciwf.org.uk/bake to download! Here are some event ideas to get you started, and if you have any more, please do share them with us!

Dinner party: Host your own ‘Come Bake with Cookery class: Confused about choosing Me’ dinner party, and ask for a suggested donation compassionate ingredients? All you need to know to attend. is in this guide, so why not hold a ‘how to Bake with Compassion’ class with your friends (for a suggested Garden party: Summer is the perfect time to donation) - then enjoy the tasty results at the end! host a garden party, and afternoon tea parties are a great cheer-me-up if the weather is bad. Just invite your friends and family and decide on a suggested donation for attending.

Bake sale: Arrange a bake sale at your school SPREAD THE WORD or place of work, or sign up to a Christmas fayre or summer fête in your area. Then sell your As well as using social media to promote your event, it’s also a great way to showcase your Compassionate sweets and savouries in aid of farm bakes. Use the hashtag #bakewithcompassion animals on a Compassion themed stall. or email us your photos and we can share them Bake off: Challenge your friends, family or co- to celebrate your successes – and epic fails!! workers to a cooking competition in the style of the Great British Bake Off. Charge an entry fee as a donation for attending, or charge per slice – and everyone wins!

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@farm.animals @ciwf @ciwf

Compassion in World Farming | www.ciwf.org.uk/bake 04 Did you know? Agriculture is one of the principal causes of deforestation¹, species extinction and biodiversity loss globally.2

COLLECT AND DONATE Collect your donations and store in a safe place WE’RE HERE TO HELP during your event. When your farm animal fundraiser is complete, it’s time to count the Remember, no matter how big or small takings (and have a slice of cake!). The securest your event is, Compassion’s Supporter way to send the total donation is to deposit it in Engagement Team is here to help you to your own account and transfer to Compassion in make it a huge success! We are here to: any of the following ways: Of fer you advice on how to plan your event ONLINE using your credit or debit card at Promote your event through our social ciwf.org.uk/bake media CHEQUE (made payable to CIWF) to our HQ Provide you with information about address (page 2) Compassion’s work and the welfare PHONE 01483 521 953 (lines are open issues for all farm animals 9am to 5pm, Monday to Friday) Provide you with Compassion materials ONLINE FUNDRAISING for your event, from collecting tins to Simply set up your own stickers and leaflets Did you know? fundraising page EMAIL: [email protected] selecting Compassion Animals on factory in World Farming farms often inflict TEL: 01483 521 953 (lines open Monday to Friday, 9am to 5pm) as the charity, just visit injuries to each other JustGiving or Virgin out of boredom, frustration and Money Giving. stress.3,4

Compassion in World Farming | www.ciwf.org.uk/bake 05 How to BAKE WITH COMPASSION

We have created this short guide to make it easier for you to shop compassionately for your ingredients, whether you choose to bake with eggs, dairy or plant-based alternatives.

HIGHER WELFARE PRODUCTS PLANT-BASED ALTERNATIVES

Choosing higher welfare animal products can Baking with plant-based ingredients may sound be tricky due to confusing and misleading food difficult, but it’s actually very easy and yields labels. Here’s a quick explanation of what to egg-cellent results! Plus it supports a sustainable look for. and ethical food system.

Organic Organic provides the highest potential standards of farm animal welfare in terms of eggs and dairy. Organic farms limit their use of chemical fertilisers or pesticides and the animals can go outside for part, or all, of their lives.

Free range Free-range farm animals can go outside for at least part of their lives. A varied environment allows them to be more active and exhibit

more of their natural behaviours. © iStockphoto

Higher welfare indoor Higher welfare indoors means the animals do not have access to the outside world, but they do have a better quality of life than in intensive factory farms, with more space and enrichment materials.

If you would like more detailed information about how to shop compassionately, please download a copy of our Compassionate Food

Guide: ciwf.org.uk/foodguide © iStockphoto ©

Compassion in World Farming | www.ciwf.org.uk/bake 06 HIGHER WELFARE INGREDIENTS: EGGS

Organic schemes such as Soil Association are the best in terms of animal welfare for laying hens, followed by free range schemes like RSPCA Assured. In both systems, hens live in sheds but can also go outside during daylight hours, where they often have trees and shrubs for shelter.

Organic hens are also farmed in smaller flocks, given extra space, Farming Method Country of Origin and their beaks are not usually 0 = Organic e.g. UK 1 = Free Range trimmed. 2 = Barn All eggs must be stamped with 3 = Cage OUK12345 a code to specify the method of production. Look at the first Farm ID number in the code on the egg: A specific code 0 = Organic, 1 = Free-range, denoting the 2 = Barn, 3 = Caged. actual farm where your eggs were produced

PLANT-BASED ALTERNATIVES TO EGGS Replacing eggs in baking is surprisingly simple, and there are a variety of easily accessible ingredients you can swap them out for!

Banana (ripe, mashed): Chia seeds: 1 tbsp of Applesauce: one Aquafaba (chickpea half a banana replaces chia seeds with 3 tbsp quarter of a jar of brine): Drain a can one egg. Good for: of water, set aside for applesauce to replace of chickpeas and pancakes, cakes, a few minutes. This one egg. Good for: retain the brine. Add brownies and muffins. replaces one egg. Good brownies, muffins, the brine to a mixer for: pancakes, muffins cookies and cakes. and beat until stiff and oaty cookies. peaks form. Good for: meringues.

Did you know? Ground flaxseed: Silken tofu: One Egg replacer: An estimated combine 1 tbsp of flax quarter of a cup Follow the additional two billion meal with 3 tbsp of (~240ml) replaces instructions on people could be fed water and set aside one egg. Good for: the packet. Good if we halved global for a few minutes. This cheesecakes. for: recipes which consumption of grain- replaces one egg. Good require 4+ eggs. fed animal products.5 for: pancakes, muffins and oaty cookies.

Compassion in World Farming | www.ciwf.org.uk/bake 07 HIGHER WELFARE INGREDIENTS: DAIRY

When it comes to buying dairy products, organic schemes, such as Soil Association, are the best widely available choices for animal welfare.

Pasture Promise Free Range and RSPCA Assured are also good for animal welfare but are less commonly found. These schemes mean that cows have access to pasture in the grass-growing season and they are less crowded when they are inside.

PLANT-BASED ALTERNATIVES TO DAIRY Dairy replacements are readily available and are easy to use!

Buttermilk replacement Milk replacement Combine ~240ml of plant- There are many plant-based milks based milk with 2 tbsp apple available for you to choose from, cider vinegar or lemon juice including oat, soy, almond, hemp, and allow this to sit for rice, coconut and so on! (Tip: Be sure several minutes. This yields to use unsweetened versions when one cup of buttermilk. baking savoury dishes!)

Butter replacement Vegetable oil of your choice in a one to one ratio. Cream replacement You could also use a plant- Coconut cream in a one based margarine or spread! to one ratio. Or, many brands make their own plant-based creams which can also be used in a one to one ratio.

Compassion in World Farming | www.ciwf.org.uk/bake 08 RECIPES We would like to say a huge THANK YOU to all the featured bakers for kindly allowing Compassion to include their amazing recipes in this guide.

All the delicious recipes included are made with higher welfare or plant-based ingredients. Time to Bake a Difference for Farm Animals!

Turn to page 17 for the Fluffy Lemon Cake recipe by The Tasty K

10 | Sweet treats 23 | SAVOURY SNACKS 26 | PAW-SOME nibbles Evanna Lynch CHERRY CAKE www.facebook.com/evylynchpage/ BY EVANNA LYNCH www.instagram.com/msevylynch/ EGG FREE, www.twitter.com/evy_lynch DAIRY FREE, VEGAN

15 MINUTES 45 MINUTES

INGREDIENTS METHOD For the cake: 1. Preheat oven to 180ºC. • 200g self-raising flour 2. Line a cake tin with coconut oil and parchment paper. • 150g ground almonds 3. Sieve flour, coconut sugar and baking powder into a bowl. • 200g coconut sugar 4. Add ground almonds. Stir to combine. • 1 tsp baking powder 5. In a separate bowl, add melted coconut oil, soy milk, apple cider • 120ml coconut oil (melted) vinegar and vanilla essence. Whisk together. • 300ml unsweetened soy milk 6. Create a well in your dry ingredient bowl and gradually pour in • 1 tbsp apple cider vinegar wet ingredients, stirring in between. • 1½ tsp almond/vanilla essence 7. Gently fold ingredients. • 200g cherries (or as many as 8. Add cherries. you like) 9. Pour batter into tin. 10. Put in oven for 45 minutes. For the icing: 11. Sieve icing sugar into a bowl. Add lemon juice and add 1 tsp soy milk. Whisk until silky. • 1-1½ cups of icing sugar 12. Test centre of cake with a toothpick to see if it comes out clean. • 1 tsp lemon juice 13. When ready, remove from baking tin. Allow to cool for 1 hour. • 1 tbsp soy milk 14. Pour icing onto the centre of the cake, using a spatula to spread over the top. Sprinkle on the flaked almonds.

Compassion in World Farming | www.ciwf.org.uk/bake 10 © Alison Andrews

Alison Andrews SIMPLE BROWNIES www.facebook.com/LovingItVegan/ BY LOVING IT VEGAN www.instagram.com/lovingitvegan/ EGG FREE, www.lovingitvegan.com/ DAIRY FREE, NUT FREE, VEGAN

20 MINUTES 40 MINUTES

INGREDIENTS METHOD • 250g all-purpose flour 1. Preheat oven to 180°C. • 86g cocoa powder 2. Spray a square 9×9” baking dish with non-stick oil and line with (unsweetened) parchment paper. • 400g white sugar 3. Sift flour and cocoa powder into a mixing bowl and add sugar, • 1 tsp baking powder baking powder and salt. • ½ tsp salt 4. Prepare a batch of vegan buttermilk: add some lemon juice to a • 240ml vegan buttermilk measuring jug, then add soy milk up to the 1 cup line (you can (see step 4 opposite) also use almond milk for this step). Let it curdle. • 240ml vegetable oil of choice 5. Add the vegan buttermilk to the mixing bowl, along with the • 1 tsp vanilla extract instant coffee powder, some vegetable oil, vanilla, and mix in. • 1 tbsp instant coffee powder 6. Pour out into your prepared baking dish and smooth down with the back of a spoon. The batter will be very thick. For Serving (optional): 7. Bake for 35-40 minutes or until a toothpick inserted into the • Vegan whipped cream or centre comes out mostly clean. Moist crumbs are okay but wet vegan vanilla ice cream batter is not! • Melted vegan chocolate 8. Allow to cool before cutting into squares.

Compassion in World Farming | www.ciwf.org.uk/bake 11 © Parkash Bains

Parkash Bains GLUTEN FREE LEMON CRANBERRY LOAF www.facebook.com/globalvegetarian/ BY PARKASH BAINS www.instagram.com/global_vegetarian/ VEGETARIAN, GLUTEN FREE, www.globalvegetarian.ca/ NUT FREE

20 MINUTES 55 MINUTES

INGREDIENTS METHOD • ½ cup (approx. 113g) organic 1. Preheat oven to 160°C. organic butter at room 2. Grease a 8x4” loaf pan with butter, and dust with gluten-free temperature flour. Or line with parchment paper. • 1 cup (approx. 201g) white 3. Place softened butter and sugar in a large mixing bowl. Beat sugar with an electric mixer until light and fluffy, about 3 minutes. • 3 large free range eggs 4. Add eggs one at a time, beating after each addition and (room temperature) scraping down the sides of the bowl. • 2 tbsp lemon zest 5. Beat in lemon zest, lemon juice and vanilla. (from 1 large lemon) 6. In a separate, smaller bowl, whisk together gluten-free flour, • 1 tbsp lemon juice salt, baking soda, baking powder and xanthan gum. • 2 tsp vanilla 7. Add this flour mixture to the butter mixture, alternating with • 1½ cups (approx. 180g) gluten the Greek yogurt, mixing it at low speed until blended (starting free flour (or useParkash’s and ending with flour). Stir in cranberries. gluten free flour blend) 8. Scrape batter with a rubber spatula into prepared loaf pan. Level • ¼ tsp sea salt the batter. Sprinkle a layer of desiccated coconut evenly on top. • ¼ tsp baking soda 9. Put in oven for 55-60 minutes until top of loaf is a nice light • ¼ tsp baking powder golden colour. Test centre of cake with a toothpick to see if it • 1 tsp xanthan gum comes out clean. • ½ cup (approx. 140g) organic 10. Allow to cool in tin for 15 minutes. low fat Greek yogurt (room 11. Run a dull knife around the edges. Invert onto wooden board temperature) and allow to cool at room temperature before cutting into slices. • ½ cup (approx. 60g) dried 12. Top with desiccated coconut cranberries

Compassion in World Farming | www.ciwf.org.uk/bake 12 Kate Ford BANANA & WALNUT LOAF www.instagram.com/realkate1/ BY KATE FORD www.twitter.com/kateford76 VEGETARIAN

30 MINUTES 40 MINUTES

INGREDIENTS METHOD • 90g organic butter 1. Preheat oven to 1800C. • ⅓ cup (approx. 67g) 2. Grease and paper line 25x8cm (10x3 inch) bar tin. granulated or brown sugar 3. Beat butter and sugar until light and creamy. • 1 free range egg 4. Add lightly beaten egg, and beat well. • 1 large banana 5. Stir in combined mashed banana and lemon juice. • 1 tsp lemon juice 6. Fold in sifted flour and salt alternately with yoghurt. • 1 cup (approx. 156g) self- 7. Stir in half the chopped walnuts, mix until smooth. raising flour 8. Spoon mixture into the tin and sprinkle with remaining walnuts. • Pinch of salt 9. Bake for 40 minutes or until cooked when tested. • ⅓ cup (approx. 93g) organic 10. Cool for 5 minutes in tin, turn out and cool on wire rack. plain yoghurt When cold, cut into slices, serve with organic butter! • 2 tbsp finely chopped walnuts

Compassion in World Farming | www.ciwf.org.uk/bake 13 © Kirsten Kaminski

Kirsten Kaminski CHOCOLATE SWISS ROLL www.facebook.com/thetastyk1/ BY THE TASTY K www.instagram.com/thetastyk/ DAIRY FREE, EGG FREE, www.thetastyk.com/ VEGAN

10 MINUTES NO COOKING!

INGREDIENTS METHOD Chocolate dough: 1. For the dough, simply place all the ingredients in a high-speed • ¾ cup (approx. 90g) almond meal blender and mix until you get a smooth dough. • ¾ cup (approx. 75g) oat flour 2. Line a square baking tin with parchment paper. Once the dough (gluten free if desired) is ready, spread it evenly in the tin, pressing down with your • 10 Medjool dates, pitted fingers. • ¼ tsp ground vanilla bean 3. Place the baking tin in your freezer for 10 minutes. • ¼ cup (approx. 31g) raw 4. Prepare the coconut whip by scooping out only the firm part cacao powder of cream from the can and placing it in a chilled bowl. Add the • 2-3 tbsp water remaining ingredients and use a mixer to whip it up. 5. Take out the dough from the freezer, take it out of the tin Coconut whip cream: with the parchment paper and evenly spread the coconut whip • 1 chilled can full fat coconut on top. cream (only the hard part) 6. Slowly start rolling up the dough from one side until you have a • 1 tbsp maple syrup firm roll. • ¼ tsp vanilla extract 7. Place the roll back into the freezer and prepare your chocolate. Chocolate: 8. Either melt your vegan dark chocolate or whisk together the EITHER ingredients for your homemade chocolate sauce. • 200g of melted dark vegan 9. When ready, pour the chocolate over the roll, add toppings and chocolate OR let it dry in the fridge or freezer. • cup (approx. 73g) coconut oil, ⅓ 10. Let sit at room temperature for 5 minutes before eating/ storing melted in the freezer! • ½ cup (approx. 63g) raw cacao 11. Top with desiccated coconut and crushed almonds powder • 3 tbsp maple syrup

Compassion in World Farming | www.ciwf.org.uk/bake 14 © Philipp Ertl

Philipp Ertl APRICOT SUMMER CAKE www.facebook.com/exceedinglyvegan/ BY EXCEEDINGLY VEGAN www.instagram.com/exceedinglyvegan/ NUT FREE, www.exceedinglyvegan.com/ DAIRY FREE, EGG FREE, VEGAN

30 MINUTES 40 MINUTES

INGREDIENTS METHOD Wet ingredients: 1. Preheat oven to 180°C. • 250ml plant-based milk 2. Line a baking tin with baking paper and grease the sides with • 100ml sunflower oil margarine. • 1 tbsp apple cider vinegar 3. Mix all wet ingredients together in a large bowl. • 1 tbsp lemon juice 4. In a separate bowl, mix all dry ingredients, then pour into the • 1 tsp vanilla extract bowl with the wet ingredients. 5. Mix together until you have a smooth dough. Dry ingredients: 6. Pour the dough into the baking tin. 7. Halve 10-12 apricots and add to the batter (looking up). • 300g flour (any that’s good 8. Bake for 35-40 minutes. for baking really) 9. Stick a toothpick into the cake; if it comes out dry with no batter • 150g brown sugar sticking to it, then it should be done. Let rest for about 30 • 6g baking powder minutes or until it has cooled down.

Other ingredients: Sprinkle some icing sugar on top and enjoy! • Roughly 10-12 apricots, halved • Plant based margarine • Icing sugar

Compassion in World Farming | www.ciwf.org.uk/bake 15 © Philipp Ertl

Philipp Ertl EASY BLUEBERRY CAKE www.facebook.com/exceedinglyvegan/ BY EXCEEDINGLY VEGAN NUT FREE, www.instagram.com/exceedinglyvegan/ DAIRY FREE, www.exceedinglyvegan.com/ EGG FREE, VEGAN

15 MINUTES 35 MINUTES

INGREDIENTS METHOD Dry ingredients: 1. Preheat oven to 180°C. • 200g self-raising flour 2. Line a baking tin with baking paper and grease the sides with • 110g brown sugar vegan butter. • 1 tsp baking powder 3. Mix together all dry ingredients in a large bowl. Make sure that there are no lumps. If you don’t have self-raising flour, then just Wet ingredients: use normal flour and add 2 tsp baking powder instead of just 1. • 150ml dairy free milk 4. Mix together all wet ingredients in a separate bowl. • 75ml sunflower oil 5. Combine the dry and wet ingredients and mix well until you get • 2 tsp vanilla essence a smooth batter (with no lumps). • 1 tbsp apple cider vinegar 6. Carefully fold in the blueberries. 7. Pour the batter into the baking tin and even it out with a spatula. Other ingredients: 8. Bake for 35 minutes. 9. Take out of the oven and let cool down thoroughly. Then • 200g blueberries sprinkle icing sugar on top. • V egan butter to grease the baking tin Done! That was it! Cut yourself a nice slice and enjoy! • Icing sugar

Compassion in World Farming | www.ciwf.org.uk/bake 16 © Kirsten Kaminski

Kirsten Kaminski FLUFFY LEMON CAKE www.facebook.com/thetastyk1/ BY THE TASTY K www.instagram.com/thetastyk/ DAIRY FREE, www.thetastyk.com/ EGG FREE, VEGAN

45 MINUTES 30 MINUTES

INGREDIENTS METHOD For the cake: 1. Preheat oven to 200°C. • 2 cups (250g) all-purpose flour 2. Place all the cake ingredients into a medium sized bowl and mix (or you can mix it half/half with well together. rice or spelt flour) 3. Grease a cake tin with coconut oil and put the mixture inside. • 1 tbsp baking powder 4. Bake for 30 minutes. • Juice of 1 lemon Prepare the frosting: • Zest of 1 lemon 5. Place the soaked cashews and all other ingredients into a • ⅓ cup (approx. 79ml) water blender and mix well until smooth. • ⅓ cup (approx. 113ml) maple or 6. Place the frosting into the refrigerator for about 15-20 minutes. pure date syrup 7. When the cake has cooled down, coat it with a thick layer of • ⅓ cup (approx. 73g) melted the frosting and place everything in the fridge for another 15 coconut oil (more for greasing) minutes to allow frosting to set. For the frosting: 8. Add more lemon zest and lemon slices as topping. • 1 cup (approx. 150g) of cashews Enjoy either chilled or let cool down a bit at room (soaked for minimum 4 hours, temperature! preferably overnight) • Juice of 1 lemon • 2 tbsp melted coconut oil • 1 tsp vanilla bean powder • ¼ cup (approx. 85ml) maple syrup • More lemon zest and lemon slices for topping

Compassion in World Farming | www.ciwf.org.uk/bake 17 © CIWF CHOCOLATE & ORANGE CAKE BY JOANNA LUMLEY

VEGETARIAN

Joanna Lumley

30 MINUTES 45 MINUTES

INGREDIENTS METHOD For the cake: 1. Preheat oven to 180°C. • 1 small orange 2. Butter and line the base of a 22-23cm round cake tin with • 100g self-raising flour baking parchment. • 1 tsp baking powder 3. Put the orange in a smallish pan and cover with water. • 1 tsp cinnamon 4. Bring to the boil, simmer partly covered for one hour, then drain • 1 tsp ground coriander and leave to cool. • 2 tbsp Fairtrade cocoa powder 5. Halve the orange, remove the pips, then chop the whole fruit. • 100g ground almonds 6. Put into a food processor and work to a rough purée. • 175g softened organic butter 7. Sift together the flour, baking powder, spices and cocoa. • 175g light muscovado sugar 8. Stir in the ground almonds. • 4 free range eggs, separated 9. Whisk together the butter and sugar until light and fluffy, beat in the egg yolks and the orange, then fold in the flour mix. 10. With a clean whisk, beat the egg whites until stiff, then fold into the cake mix in two batches, gently cutting through the mixture to preserve as much air as possible. 11. Pour into tin and cook for 40-45 minutes until firm to the touch. 12. Cool for five minutes in the tin, then turn out and cool on a wire rack.

To serve: Put on an oven-proof serving plate and wrap in foil. Reheat in a moderate oven for 10-15 minutes. Cut into thin wedges and serve warm with cream or ice cream!

Compassion in World Farming | www.ciwf.org.uk/bake 18 © Alison Andrews

Alison Andrews BAKED DONUTS www.facebook.com/LovingItVegan/ BY LOVING IT VEGAN www.instagram.com/lovingitvegan/ DAIRY FREE, www.lovingitvegan.com/ EGG FREE, VEGAN

15 MINUTES 15 MINUTES

INGREDIENTS METHOD • 190g all-purpose flour 1. Preheat oven to 180°C. • 150g white sugar 2. Sift the flour into a mixing bowl, add the sugar, baking powder, • 2 tsp baking powder salt, cinnamon and nutmeg; mix together. • ¼ tsp salt 3. Add the soy milk, vanilla, applesauce and melted coconut oil and • ½ tsp cinnamon whisk in, removing any large lumps. • ¼ tsp nutmeg 4. Spray a donut pan with non-stick oil and using a spoon, • 180ml soy milk distribute the batter evenly. • 1 tsp vanilla extract 5. Bake in the oven for around 15 minutes or until a toothpick • 2 tbsp applesauce inserted into a donut comes out clean. They should be lightly • 60ml coconut oil (melted) browned on top. • 200g vegan chocolate 7. Remove from the oven and transfer to a wire cooling rack. • Vegan sprinkles 8. Allow to cool completely before adding the chocolate topping. 9. When completely cool, melt the chocolate topping – either over a double boiler or in a microwave – by breaking up the chocolate into pieces and placing in a microwave safe bowl. Heat for 30-second intervals, taking out to stir each time until completely melted. 10. Dip the top of each donut in the melted chocolate and immediately place onto a parchment lined baking tray and add sprinkles.

Compassion in World Farming | www.ciwf.org.uk/bake 19 © Alison Andrews

Alison Andrews CHOCOLATE CHIP COOKIES BY LOVING IT VEGAN www.facebook.com/LovingItVegan/ NUT FREE, www.instagram.com/lovingitvegan/ DAIRY FREE, www.lovingitvegan.com/ EGG FREE, VEGAN

20 MINUTES 15 MINUTES

INGREDIENTS METHOD • 112g vegan butter 1. Preheat oven to 180°C. • 200g brown sugar 2. Line baking tray with parchment paper. • 60ml soy milk (or other non- 3. In an electric mixer, cream the butter and sugar together. dairy milk) 4. Add the soy milk and vanilla, and mix in. • 15ml vanilla extract 5. Add your flour, baking soda, baking powder, corn starch and salt • 250g all-purpose flour to a mixing bowl and mix together. • 1 tsp baking soda 6. Add the dry ingredients to the wet and mix in by hand until • 1 tsp baking powder properly mixed into a thick cookie dough. • 2 tsp cornstarch 7. Add the chocolate chips or chunks and mix in to distribute as • ½ tsp salt evenly as possible. • 175g vegan chocolate chips 8. Roll into balls and place evenly on baking tray. or chunks, and more to press 9. Place in oven for 15 minutes until the edges are set and they are into the tops when they come very slightly browned on top. out the oven 10. When they come out of the oven, press a few more chocolate chips or chunks into the tops of the cookies (optional). 11. Allow to cool and firm before transferring to a wire cooling rack.

Once properly cooled store in an airtight container.

Compassion in World Farming | www.ciwf.org.uk/bake 20 © Parkash Bains

Parkash Bains LEMON PECAN SHORTBREAD www.facebook.com/globalvegetarian/ BY GLOBAL VEGETARIAN www.instagram.com/global_vegetarian/ www.globalvegetarian.ca/ VEGETARIAN, EGG FREE

15 MINUTES 18 MINUTES

INGREDIENTS METHOD • 3½ cups (approx. 396g) spelt 1. Preheat oven to 180°C. flour; (Parkash used 2 cups 2. Mix the flour and salt in a medium bowl. Mix in lemon zest and spelt flour; 1½ cups millet chopped pecans. flour) 3. In a large bowl, mix the softened butter and sugar with an • ¼ tsp sea salt electric mixer until creamed. Add the vanilla. • 2 tbsp lemon zest 4. Add flour mixture to the butter mixture. Mix together with a • ½ cup (approx. 65g) finely spatula or wooden spoon to combine. Then mix on low speed chopped pecans (can also be until the dough starts to come together. Dump onto a surface roasted first) dusted with flour and shape into two flat disks. Wrap in plastic • ¼ pound (approx. 113g) and chill in fridge for 30 minutes. unsalted organic butter, at 5. Roll the dough about an inch thick (you can shape/smooth the room temperature edges as you roll). • ½ cup (approx. 101g) 6. Cut into approx. 2½ x 1 inch slices with a sharp knife (or use a granulated or brown sugar cookie cutter). • ½ cup (approx. 61g) 7. Place the cookies about one inch apart on parchment lined powdered sugar baking trays. Bake for 18-20 minutes until edges begin to brown. • 1 tsp pure vanilla extract Allow to fully cool before storing in an airtight container.

Zanna Van Dijk LEMON ENERGY BALLS www.facebook.com/zannavandijk/ BY ZANNA VAN DIJK DAIRY FREE, www.instagram.com/zannavandijk GLUTEN FREE, www.zannavandijk.co.uk/ EGG FREE, VEGAN

10 MINUTES NO COOKING!

INGREDIENTS METHOD • 12 large pitted dates 1. It is super simple, just throw all the ingredients into a food • 35g walnuts (you can use processor or blender until they form a thick paste. other nuts if you prefer) 2. Use your hands to mould the mixture into 4-6 equal sized balls. • 2 tbsp unsweetened Easy! desiccated coconut They can even last a week in the fridge! • 2 tbsp chia seeds • Grated zest of 1 lemon

Ruxandra Micu BROCCOLI CAKES www.facebook.com/GourmandelleLifestyleBlog/ BY GOURMANDELLE www.instagram.com/gourmandelleblog/ GLUTEN FREE, www.gourmandelle.com/ VEGETARIAN, EGG FREE

15 MINUTES 30 MINUTES

INGREDIENTS METHOD • 1 cup (approx. 175g) 1. Rinse and drain the broccoli florets. broccoli florets 2. Add them to a food processor and pulse until the florets have a • 3 boiled potatoes small size. • 1 onion, chopped 3. Add the oil, onions, and garlic to a medium skillet over medium • 1 clove garlic, minced heat. Cook for 4 minutes until soft. • ½ cup (approx. 60g) organic 4. Add the broccoli florets, 2 tbsp water and continue to cook until or vegan cheese of your soft, for about 7 minutes. choice, shredded 5. Slice the cooked potatoes and add them to the broccoli mixture. • 3 tbsp olive oil 6. Cook for about 5 more minutes and mix to incorporate ingredients. 7. Cool for about 10 minutes. 8. Add the cheese into the broccoli mixture. Mix. 9. Form the patties using a measuring cup or a circle baking shape. 10. Heat a large skillet over medium heat. Cook the patties for about 5 minutes on each side or until the bottom is golden.

GLUTEN FREE MUSHROOM BREAD Ruxandra Micu WITH WINE & THYME www.facebook.com/GourmandelleLifestyleBlog/ BY GOURMANDELLE www.instagram.com/gourmandelleblog/

VEGETARIAN, www.gourmandelle.com/ DAIRY FREE

10 MINUTES 40 MINUTES

INGREDIENTS METHOD For the loaf: 1. Preheat oven to 180°C. • 180g gluten free flour (if 2. Grease a 30x10cm pan with oil and powder with flour. you’re not gluten intolerant, Topping: you can use regular flour) 3. Heat ½ tbsp olive oil in a small pan. • 4 free range eggs, separated 4. Add chopped onion, sliced mushrooms, thyme, salt and pepper. Sauté • 10g baking powder for 2 minutes. • ½ cup (approx. 118ml) 5. Add white wine. Sauté for another 3 minutes. grapeseed/sunflower oil 6. Cover with a lid and remove from heat. • 1 tsp sea salt Loaf: • 1 tsp dry thyme 7. Separate egg whites from egg yolks. 8. Whisk egg whites in a large bowl (use a hand mixer or food processor). Toppings: 9. Add salt and thyme. Mix. • 6 button mushrooms, sliced 10. Combine gluten-free flour with baking powder. • ½ onion, diced 11. Add beaten egg yolks and combine together with the foamy egg • ¼ glass white wine whites using a spatula. • ½ tbsp olive oil 12. Start adding flour in the bowl, little by little,while continuously • 1 tsp dry thyme incorporating using a spatula. • 1 tsp sea salt 13. When all flour is incorporated, add oil, mix until well blended. • ½ tsp ground pepper 14. Pour batter to the pan and spread evenly. 13. Using a tablespoon, add the mushroom topping. Press gently into the batter. 14. Put in the oven for 25 minutes. 15. Check with a toothpick if ready.

Parkash Bains VEGETABLE FRITTATA WITH ASPARAGUS & MUSHROOMS www.facebook.com/globalvegetarian/ BY GLOBAL VEGETARIAN www.instagram.com/global_vegetarian/

www.globalvegetarian.ca/ NUT FREE, VEGETARIAN

40 MINUTES 25 MINUTES

INGREDIENTS METHOD • 3 small gold flesh potatoes, 1. Preheat oven to 220°C. chopped into 1” cubes 2. Brush a large quiche dish with olive oil. • 1 small to medium sweet 3. Heat skillet on stove on medium heat. Drizzle some olive oil. potato, peeled and cubed 4. Add cumin seeds to hot oil, followed by onion, potato and sweet • ½ small red or yellow onion, potato cubes. chopped (or 1 shallot) 5. Add rosemary and some sea salt to taste; cook for 8 or so • 5 large mushrooms, sliced minutes until slightly browned and tender. Remove from skillet • 6 asparagus spears, trimmed and set aside. • 8 free range eggs 6. In the same skillet, cook sliced mushrooms for a few minutes • ¾ cup (approx. 188ml) until browned. Remove from skillet and set aside. organic cream 7. In a large mixing bowl whisk together eggs, cream, about ½ to • Sea salt & fresh ground ¾ tsp salt and some black pepper. pepper 8. Arrange roasted potatoes and sweet potatoes at the bottom of • ½ tsp cumin seeds a quiche dish. If you would prefer to use an oven-proof skillet, • 1 tbsp chopped fresh please see Parkash’s recipe online. rosemary (or 1 tsp dried herbs) 9. Pour egg mixture on top. Do not stir. • ¼ cup (approx. 30g) shredded 10. Arrange cooked mushrooms and fresh asparagus spears on top organic cheese of choice of egg mixture. 11. Sprinkle shredded cheese on top. 12 Cook for 25 minutes or until frittata is puffed and set in the middle.

Mel McDonald SWEET POTATO DOG TREATS www.facebook.com/avirtualvegan/ A VIRTUAL VEGAN www.instagram.com/avirtualvegan/ DAIRY FREE, EGG FREE, www.avirtualvegan.com/ WHEAT FREE, VEGAN

5 MINUTES 25 MINUTES

INGREDIENTS METHOD • 180g rolled oats or quick oats 1. Preheat oven to 180°C. • 100g cooked sweet potato 2. Add oats to a food processor and blend until a course, flour like • 2 tbsp coconut oil consistency. • 2-3 tbsp water 3. Add the cooked sweet potato and coconut oil. 4. Process until well combined. 5. Add the water 1 tablespoon at a time, pulsing in between each addition, until the mixture can be squeezed into a dough with ROLLING TIP your fingers. 6. Tip out and knead together a bit so it’s all in a big firm ball. I roll mine out on a silicone mat 7. Roll out to about 3-4 mm thick but if you don’t have one, you can 8. Cut out into cookie shapes using a cookie cutter or just cut the sprinkle some flour on the surface to stop the dough sticking. dough into even pieces with a knife or pizza cutter. 9. Carefully transfer the cookies to a cookie sheet and bake in the If your dog is wheat intolerant be sure to use oat flour (just process a few oven for 20-25 minutes. Keep an eye on them towards the more oats until they are flour). end as they go from ok to slightly over done very quickly. 10. Cool on a cooling rack and store in an airtight container, and You can also roll it out between two sheets of parchment paper they will keep for around 2 months if you prefer.

Mel McDonald BANANA PEANUT BUTTER DOG TREATS www.facebook.com/avirtualvegan/ A VIRTUAL VEGAN DAIRY FREE, www.instagram.com/avirtualvegan/ EGG FREE, www.avirtualvegan.com/ WHEAT FREE, NUT FREE

30 MINUTES 35 MINUTES

INGREDIENTS METHOD • 180g rolled oats, or quick oats 1. Preheat oven to 180°C. • 85g peanut butter 2. Add oats to a food processor and process until a flour like IMPORTANT: Do not use low consistency. or no salt, or peanut butter 3. Add peanut butter and banana. containing xylitol or other 4. Process until a dough ball starts to form. Add a drop or two of additives water if it won’t come together. Usually it does without any • 1 medium overripe banana though. 5. Turn out onto a clean surface and roll out to about 3mm thick. 6. Cut into shapes with a cookie cutter and place on a baking tray lined with parchment paper or a silpat. TOP TIP 7. Bake for 20-30 minutes. 8. Leave to cool on the tray then transfer to an airtight container. Watch them carefully near the end. You want them hard but keep an eye on the bottoms, so they don’t go too brown.

Compassion in World Farming | www.ciwf.org.uk/bake 27 ABOUT COMPASSION IN WORLD FARMING

Compassion in World Farming was founded in 1967 by a British farmer who became horrified by the development of modern, intensive factory farming.

Today, we campaign peacefully to end all factory farming practices. We believe that the biggest cause of cruelty on the planet deserves a specialised approach – so we are relentlessly focused on ending factory farming. © iStockphoto

Our Achievements

• Our political lobbying and campaigning has resulted in the EU recognising animals as sentient beings, capable of feeling pain and suffering. We have also secured landmark agreements to outlaw the barren battery cage for egg-laying hens and ban narrow veal crates across Europe.

• Compassion in World Farming’s Food Business Team works with some of the world’s biggest food companies – retailers, food service providers, producers and manufacturers – to raise the baseline standards of farm animal welfare. The companies we work with are a key part of the drive towards a more ethical and sustainable food supply. Through our partnerships, corporate pledges and of course our Good Farm Animal Welfare Awards, our work with the food industry is already set to benefit billions of animals.

OUR CAMPAIGNS TO CHANGE THE WORLD

• Honest Labelling - The cruelty to animals on factory farms is hidden from public view. So honest food labelling is vital to help consumers make higher welfare choices. We’re calling for mandatory method of production labelling on all meat and dairy products, to show the conditions in which each animal was reared. Everyone should know the truth.

• End the Cage Age - Hundreds of millions of farm animals across the EU are forced to live some, if not all, of their lives imprisoned in cages, never getting the chance to feel the grass beneath their feet, or the sunshine on their skin. We want to banish these cages for good.

• Eat Less, Eat Better - Intensive farming causes immense harm to wildlife and is one of the biggest drivers of species extinction on the planet. Two thirds of wildlife loss is driven by food production. Huge areas of grassland and rainforest are converted to crop plantations to feed factory farmed animals. We are campaigning for global action to end factory farming and deliver a regenerative, ‘eat less, eat better’ food system.

• Ban Live Exports - Each year, millions of farm animals around the world are transported hundreds, or even thousands of miles to be fattened or for slaughter. They can be in transit for days or weeks, suffering extremes of temperature and often without sufficient food, water or rest. Together, we expose this suffering and campaign to end it.

• Save our Antibiotics - To counteract the health challenges presented by overcrowded and stressful living conditions on factory farms, antibiotics are used extensively, which can contribute to the spread of drug-resistant bacteria and put human health at risk. Drug-resistant infections could kill 10 million people a year by 2050. We’re working to end the routine misuse of antibiotics and avert an apocalypse.

Compassion in World Farming | www.ciwf.org.uk/bake 28 REFERENCES

1 Henders, S., Persson, U. M., Kastner, T. (2015) Trading forests: land-use change and carbon emissions embodied in production and exports of forest-risk commodities. Environmental Research Letters, 10(12). DOI: 10.1088/1748-9326/10/12/125012 2 Secretariat of the Convention on Biological Diversity (2014), Global Biodiversity Outlook 4. Montréal, 155 pages. [Accessed 02/07/2019] Available from: https://www.cbd.int/gbo/gbo4/publication/gbo4-en- hr.pdf 3 Dixon, L. M., Duncan, I. J. H. and Mason, G. (2008) What’s in a peck? Using fixed action pattern morphology to identify the motivational basis of abnormal father-pecking behaviour. Animal Behaviour, 76: 1035-1042. 4 Compassion in World Farming (no date) Animal cruelty. [Accessed 04/07/2019] Available from: https:// www.ciwf.org.uk/factory-farming/animal-cruelty/#animal-cruelty-sources 5 Cassidy E. S., West P. C., Gerber J. S. and Foley J. A. (2013) Redefining agricultural yields: from tonnes to people nourished per hectare. Environmental Research Letters 8: 1-8. © iStockphoto © iStockphoto Compassion in World Farming | www.ciwf.org.uk/GetInvolved 11 FOR MORE INFORMATION ON HOW TO GET INVOLVED VISIT: WWW.CIWF.ORG.UK/BAKE